Magazine
Foraging Wild Herbs: Reliable Identification Before Superfood Claims
Wild herbs can bring variety to cooking, but reliable identification is essential. An app, a...
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Buying and Preparing Sweet Chestnuts: Freshness, Shells and Kitchen Uses
Safe food selection comes first with sweet chestnuts. What to check when shopping, why shells...
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Fermented Plums: Ingredients, Marketing Claims and Safer Choices
Fermented plums are not a uniform product category. A fermented food, a sweetened snack and...
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Preparing Shiitake Mushrooms: Buying, Thorough Cooking and Tolerance
Shiitake add flavor to vegetable dishes, but are not intended to be eaten raw. Fresh...
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Grow Your Own Shiitake: A Ready-to-Fruit Block or a Log?
Shiitake can be cultivated on prepared substrate blocks or suitable logs. The two approaches need...
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Fermenting for Beginners: Safe and Simple
Vegetable fermentation can be simple with salt, time and clean handling. Suitable ingredients, keeping vegetables...
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Can you eat papaya seeds?
Papayakerne werden in kleinen Mengen kulinarisch genutzt, sind aber kein belegtes Entwurmungs- oder Detoxmittel. Für...
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Ceylon Cinnamon: Origin, Coumarin and Safe Use
Ceylon cinnamon usually contains much less coumarin than cassia cinnamon. It remains a spice and...
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Spirulina Tablets: Nutrition, Quality and Risks
Spirulina tablets can provide some protein and micronutrients depending on the serving, but they are...
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Can You Eat Papaya Seeds? Separating Kitchen Use from Parasite Claims
Papaya seeds are used as a peppery cooking ingredient. This does not establish a safe...
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Broccoli Seeds and Sprouts: Sulforaphane and Food Safety
Broccoli sprouts contain precursors of sulforaphane. The research is interesting, but raw sprouts carry a...
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Growing and Cooking Shiitake: Spawn, Patience and Thorough Cooking
Shiitake cultivation begins with suitable spawn and substrate. In the kitchen, avoid raw use, and...
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